FALL MENU
Each entrée will serve 4 to 6 and will be packaged in oven ready cookware.
All recipes and baking instructions will be handed out the week before. This way your family can discuss what we learned in class while enjoying the dinner we created! If you loose your recipe don't worry, each week we post the meals cooking instructions on Facebook!
We will provide vegetarian options upon request at registration.
Families that don’t eat certain types of meat should register as vegetarian.
Our meals are nut free, but we’re unable to provide gluten free or dairy free classes.
**Please note that students work together to make one large pot of class sauce that is divided among the students, so substitutions are not an option.
KEY: GF=gluten free meal, DF=dairy free meal, VG=meal is vegetarian (all meals can be made vegetarian)
All recipes and baking instructions will be handed out the week before. This way your family can discuss what we learned in class while enjoying the dinner we created! If you loose your recipe don't worry, each week we post the meals cooking instructions on Facebook!
We will provide vegetarian options upon request at registration.
Families that don’t eat certain types of meat should register as vegetarian.
Our meals are nut free, but we’re unable to provide gluten free or dairy free classes.
**Please note that students work together to make one large pot of class sauce that is divided among the students, so substitutions are not an option.
KEY: GF=gluten free meal, DF=dairy free meal, VG=meal is vegetarian (all meals can be made vegetarian)
*NEW Salad! Please note that the first week of the session students will be focusing on KNIFE SKILLS and will be bring home a large side salad instead of dinner. Here is a soup and bread recipe that would go well.
The First Week of Class:
Basic House Salad: Using romaine lettuce, carrots, celery, peppers, tomatoes, and cucumbers, students will practice knife skills and different types of cuts. We will also make a basic balsamic vinaigrette from scratch. (DF, GF, VG)
KEY: GF=gluten free meal, DF=dairy free meal, VG=meal is vegetarian (all meals can be made vegetarian)
The First Week of Class:
Basic House Salad: Using romaine lettuce, carrots, celery, peppers, tomatoes, and cucumbers, students will practice knife skills and different types of cuts. We will also make a basic balsamic vinaigrette from scratch. (DF, GF, VG)
KEY: GF=gluten free meal, DF=dairy free meal, VG=meal is vegetarian (all meals can be made vegetarian)
Below is our Menu. (dates reflect a M-F schedule)
17-Sep to 21-Sep Jambalaya: Using both chicken and andouille sausage students will add colorful bell peppers, tomatoes, and okra, to rice and design their own Creole seasoning. (GF, DF)
24-Sep to 28-Sep NEW! Pesto Zoodle w/ Heirloom Tomatoes: Students will cut zucchini noodles using a spiralizer to toss with freshly made (nut-free) pesto sauce and heirloom tomatoes dressed in hand-made Italian seasoning! (VG, GF)
1-Oct to 5-Oct Chili: Students will start by sautéing garlic, onion, and peppers. Then add tomato sauce, beans, veggies, and beef. Kids control the heat by making their own chili spice mixture. (GF, DF)
8-Oct to 11-Oct (no school Friday) NEW! Mac n Cheese: Students will sample cheeses and learn to make a béchamel sauce. With three cheeses, garlic, a splash butternut soup and a hint of carrot juice for color we are sure to out shiny good old boxed mac! (VG)
15-Oct to 19-Oct Squash Crust Quiche: We will be using spaghetti squash as the crust! Students will learn how to crack and whisk eggs. They will choose between several fresh herbs, seasonal veggies like broccoli, peppers, and tomatoes. They can add bacon and cheese making a filling dish that is great for leftovers, warm or cold!! (GF)
22-Oct to 26-Oct NEW! Philly Cheesesteak Stuffed Peppers: Using Flank steak or mushrooms, caramelized onions and red peppers, to stuff green bell peppers and top with provolone cheese. (GF)
29-Oct to 2-Nov NEW! Baked Spaghetti: Students will make a marinara sauce from scratch using fresh tomatoes herbs, veggies sausage, and ground beef. They will shred spaghetti squash and create layers of squash, sauce, and mozzarella to make a fun and delicious spin on spaghetti! (GF)
5-Nov to 9-Nov NEW! Broccoli cheddar bacon braid: Students will work in teams to make a dough. As it rises we will make a filling from scratch using cheddar, broccoli, carrot juice, and Bacon.
13-Nov to 16-Nov (no school Monday) Pumpkin Alfredo: Students will make a brown buttered béchamel base, adding parmesan, pumpkin puree, and topped with pumpkin seeds! (VG)
19-Nov (No Class Tuesday – Friday) Chicken Soup: We will start with a mirepoix and discuss immune boosting herbs and spices. With 5 seasonal veggies, herbs, and spices this soup is just what you’ll need to get ready for the season! (DF)
26-Nov to 30-Nov NEW! Rainbow Kenyan Curry: Using seasonal veggies like Yukon gold potatoes, pumpkin, and zucchini. This curry is incredibly hearty and filling even though it’s vegetarian. (VG, DF, GF)
3-Dec to 7-Dec Pizza: Students will learn the science behind baking when make pizza dough from scratch! They can top their 16” pizza with 7 different veggies, Italian sausage, pepperoni, and mozzarella.
10-Dec to 14-Dec NEW! Caprese Stuffed Balsamic Chicken or Mushrooms: Using long strips of cooked chicken or portabella mushrooms, students will stuff them with fresh basil, mozzarella, and sliced tomatoes. Then fill the pan with garlic, cherry tomatoes, and an olive oil-balsamic glaze. (GF)
17-Dec to 21-Dec Chicken Soup: We will start with a mirepoix and discuss immune boosting herbs and spices. With 5 seasonal veggies, herbs, and spices this soup is just what you’ll need to get ready for the season! (DF)
24-Dec to 28-Dec Winter Break
31-Dec to 4-Jan Winter Break
7-Jan to 11-Jan Kids’ Choice! Each week students will share favorite meals and in May we will vote on what we will make the last two weeks of class!
14-Jan to 18-Jan TBD
24-Sep to 28-Sep NEW! Pesto Zoodle w/ Heirloom Tomatoes: Students will cut zucchini noodles using a spiralizer to toss with freshly made (nut-free) pesto sauce and heirloom tomatoes dressed in hand-made Italian seasoning! (VG, GF)
1-Oct to 5-Oct Chili: Students will start by sautéing garlic, onion, and peppers. Then add tomato sauce, beans, veggies, and beef. Kids control the heat by making their own chili spice mixture. (GF, DF)
8-Oct to 11-Oct (no school Friday) NEW! Mac n Cheese: Students will sample cheeses and learn to make a béchamel sauce. With three cheeses, garlic, a splash butternut soup and a hint of carrot juice for color we are sure to out shiny good old boxed mac! (VG)
15-Oct to 19-Oct Squash Crust Quiche: We will be using spaghetti squash as the crust! Students will learn how to crack and whisk eggs. They will choose between several fresh herbs, seasonal veggies like broccoli, peppers, and tomatoes. They can add bacon and cheese making a filling dish that is great for leftovers, warm or cold!! (GF)
22-Oct to 26-Oct NEW! Philly Cheesesteak Stuffed Peppers: Using Flank steak or mushrooms, caramelized onions and red peppers, to stuff green bell peppers and top with provolone cheese. (GF)
29-Oct to 2-Nov NEW! Baked Spaghetti: Students will make a marinara sauce from scratch using fresh tomatoes herbs, veggies sausage, and ground beef. They will shred spaghetti squash and create layers of squash, sauce, and mozzarella to make a fun and delicious spin on spaghetti! (GF)
5-Nov to 9-Nov NEW! Broccoli cheddar bacon braid: Students will work in teams to make a dough. As it rises we will make a filling from scratch using cheddar, broccoli, carrot juice, and Bacon.
13-Nov to 16-Nov (no school Monday) Pumpkin Alfredo: Students will make a brown buttered béchamel base, adding parmesan, pumpkin puree, and topped with pumpkin seeds! (VG)
19-Nov (No Class Tuesday – Friday) Chicken Soup: We will start with a mirepoix and discuss immune boosting herbs and spices. With 5 seasonal veggies, herbs, and spices this soup is just what you’ll need to get ready for the season! (DF)
26-Nov to 30-Nov NEW! Rainbow Kenyan Curry: Using seasonal veggies like Yukon gold potatoes, pumpkin, and zucchini. This curry is incredibly hearty and filling even though it’s vegetarian. (VG, DF, GF)
3-Dec to 7-Dec Pizza: Students will learn the science behind baking when make pizza dough from scratch! They can top their 16” pizza with 7 different veggies, Italian sausage, pepperoni, and mozzarella.
10-Dec to 14-Dec NEW! Caprese Stuffed Balsamic Chicken or Mushrooms: Using long strips of cooked chicken or portabella mushrooms, students will stuff them with fresh basil, mozzarella, and sliced tomatoes. Then fill the pan with garlic, cherry tomatoes, and an olive oil-balsamic glaze. (GF)
17-Dec to 21-Dec Chicken Soup: We will start with a mirepoix and discuss immune boosting herbs and spices. With 5 seasonal veggies, herbs, and spices this soup is just what you’ll need to get ready for the season! (DF)
24-Dec to 28-Dec Winter Break
31-Dec to 4-Jan Winter Break
7-Jan to 11-Jan Kids’ Choice! Each week students will share favorite meals and in May we will vote on what we will make the last two weeks of class!
14-Jan to 18-Jan TBD